The seasonal delicacy of the season.

menu

Omakase

Seasonal appetizers
“Omakase”, chef-selected course menu
(18,000 yen/person before tax)
Á la carte

KOHADA
(Gizzard sardine)

KASUGO
(Small seabream)

EBI
(Shrimp)

SABA
(Mackerel)

AKAGAI
(Red clam)

TSUKEMONO NO MAKIMONO
(Pickles roll)

TAKO NO SAKURANI
(Boiled Octopus)

<Materials of commitment>
WASABI

<Souvenir>
FUTOMAKI
(3,500YEN)

<Souvenir>
HANACHIRASHI
(5,000YEN)

IKA
(Squid)

ANAGO
(Sea eel)

UNI
(Sea urchin)

MAGURO OOTORO
(Fatty tuna)

SAYORI
(Halfbeak)

TAMAGOYAKI
(Japanese omelet)

<Materials of commitment>
NORI

<Souvenir>
BARACHIRASHI
(3,000YEN)